Archive for the ‘Breads’ Category

SYW Baking Mixes are Perfect for You, but Make Great Gifts Too

Friday, December 23rd, 2011

With the holidays just around the corner, there will likely be lots of baking and scrumptious aromas in your kitchen of fresh baked goodies, strait out of the oven. Make baking this season and throughout the entire year, easier with any of Sturbridge Yankee Workshop’s gourmet baking mixes. Save time and better enjoy the company of your friends, family and guests, with a helping hand from Sturbridge Yankee Workshop. Or if you prefer to bake from scratch (good for you by the way!), consider our delicious cookie, bread and muffin mixes below for the perfect hostess or housewarming gift.


Chocolate Cookie Moose Mixes

Seen here to the left is our collection of Chocolate Moose Cookie Mixes. Proudly made here in Maine, our Hungry Yankee Moose mixes are a true delight. For those who love chocolate, these cookie mixes are simply to die for. The traditional Chocolate Chip Cookie Mix only needs an egg, vanilla, butter and you’re done. Next for a real chocolate explosion, is our Chocolate Moose Cookie Mix. The Chocolate Moose Cookie is a chocolate cookie loaded with chocolate chips, a cross between a brownie and a cookie! Last but certainly not least is our Chocolate Crinkle Cookie Mix, which features a chocolate cookie dusted with powdered sugar. All of these are made of all natural ingredients and are a full 15oz bag; making on average two dozen 1″ cookies.


Oats, Brown Sugar and Raisins, YUM!

Another fabulously tasting cookie from the Hungry Yankee Moose includes none other than our Oatmeal Raisin Cookie Mix pictured freshly baked, here to the left. Cinnamon and nutmeg spices blend magnificently to remind you of homemade cookies after school, a day spent in grandma’s kitchen or an early morning trip to the bakery. As with the cookie mixes mentioned above, the Oatmeal Raisin Cookies have all natural ingredients, are made in Maine and is also available in a 15oz bag.

Consider any of these cookie mixes as part of a thoughtful gift basket to the baker on your list.

 


Dessert Breads

For something different, try one of Sturbridge Yankee Workshop’s dessert breads for a mid afternoon snack or a yummy after dinner treat, served with ice cream and caramel sauce. Seen here to the left is our Caramel Apple Bread Mix. This wonderfully moist bread combines rustic apples and buttery caramel. Another fruit themed bread option is our Blueberry Tangerine Bread. Boasting organic ingredients, no trans fat or preservatives, this is a great mix for those adhering to a stricter diet.

And if you have a real sweet tooth, you will surely love our Cinnamon Chip Monkey Bread. Monkey Bread is a classic, round pull-apart bread that is a great accompaniment to any party. A burst of cinnamon flavor is highlighted by the delectable icing you may choose to drizzle over the bread (icing included). For a special occasion like a birthday or Christening celebration, try our Lemmon Dessert Bread. Made with crystallized lemon peel, this lovely bread mix is a lemon lover’s dream.


Freshly Baked Breakfast

At Sturbridge Yankee Workshop we also offer perfect baking mixes to start your morning off right. Our Raspberry White Chocolate Scones, pictured here to the left are buttery and the perfect accent to an impromptu tea party. These scones would be great served with any of Gourmet Jams & Jellies.

When it comes to breakfast options, you can’t have a muffin with out making it a Blueberry Muffin; at least in Maine anyway! Our classic Blueberry Muffin Mix contains light and fluffy batter mix and a can of Wild Maine Blueberries, packed in light syrup with no preservatives. Just mix and bake.

For more food themed gift ideas or if you’re searching for the new favorite treat to make at the next gathering, browse all of our gourmet food items here today.

~ Have a safe and happy holiday from all of us at Sturbridge Yankee Workshop!


Peanut Butter and Chocolate Swirl Bread

Tuesday, March 15th, 2011

Measuring CupsYou Will Need:
¾ Cup packed brown sugar
1/3 Cup creamy peanut butter
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 egg whites
2 Tablespoons canola oil
1 Cup all-purpose flour
½ Cup white whole wheat flour or whole-wheat flour
1 Cup fat-free milk
2 Tablespoons unsweetened cocoa powder
1 Tablespoon fat free milk

Instructions:
Preheat oven to 350°F.
Grease the bottom and ½ inch up the sides of one 8 x 4 x 2-inch loaf pan or four 4 ½ x 2 ½ x 1 ½-inch individual loaf pans; set aside.

In a large bowl combine brown sugar, peanut butter, baking powder, baking soda, and salt.
Beat with an electric mixer until combined.
Beat in egg whites and oil until combined.
In a small bowl combine all-purpose flour and whole wheat flour.
Alternately add flour mixture and 1 cup milk to peanut butter mixture, beating on low speed after each addition just until combined.
Transfer ½ cup of the batter to a small bowl; stir in cocoa powder and 1 tablespoon milk.

Spoon half of the light-color batter evenly into prepared loaf pan.
Drop all of the chocolate batter by small spoonful’s on top of batter in the pan.
Spoon remaining light-color batter evenly over chocolate batter.
Using a narrow metal spatula, swirl batters to create a marbled effect.

Bake for 50 to 55 minutes for the 8-inch pan, 30 to 35 minutes for a 4 ½ inch pan, or until a toothpick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes.
Remove bread from the pan.
Continue cooling on the wire rack for an additional 90 minutes.
Wrap the bread and store overnight before slicing.

A Food Lovers TowelKitty Hot Pad

Feather Breads? Featherbeds – Rolls with Potatoes

Tuesday, March 8th, 2011

Fruit Canister SetA 1939 New Hampshire recipe for light potato rolls. First printed in the The New England Yankee Cookbook, it also appears in Eleanor Early’s 1954, New England Cookbook. See “New England Recipes” website for a history.

You Will Need:
2 large potatoes, peeled, cooked and mashed
1½ Cups potato water
1 teaspoon salt
2 Tablespoons sugar
3 Tablespoons butter
¾ Cup milk
1 yeast package (dissolved in ¼ cup warm water)
7 Cups flour (approximate)

Instructions:
Peel, cook and mash potatoes, save 1½ cups potato water.
Add butter, salt, and 1 tablespoon sugar to mashed potatoes.
Add potato water to mashed potatoes.
Scald milk, cool to lukewarm and add to mashed potato mixture.
Dissolve yeast in warm water and 1 tablespoon sugar.
Add to mashed potato mixture and stir in 4 cups flour.
Beat well.
Add enough remaining flour to make dough stiff enough to knead.
Knead until smooth.
Place in a large bowl, brush top with melted butter.
Cover and let rise until double in bulk (1-5 hours).
Place on floured board.
Pat into pieces ½ inch thick.
Pinch off small pieces and shape into 48 tiny rolls.
Place on greased pan.
Let rise until more than double in bulk.
Bake in 400 degree oven for 20 minutes, or until done.
Rolls do not brown, they remain white.

Circle of Hearts Shortbread PanFlowers & Berries Shortbread Pan